Your views are very similar to mine, amazing. I have come to the conclusion after quite a few yeast infected patients that white animal proteins are the best proteins, I do allow 500 grams of red meats per week, but tend to discourage heavy animal proteins in the first several weeks of my program in favor of fresh fish, which I believe is the "ultimate" protein, along with good quality free-range eggs. Lighter proteins have a greater "boost" on mental and emotional health in the initial eliminating stages of the diet, just at the time when a person may lament the loss of chocolate, Twinkies, alcohol, etc; more so than heavy red meats like pork, venison, beef, bison, etc. I discourage the consumption of what I can "frankenstein meats" like bacon, processed hams, smoked meats, sausages, etc. I consider them toxic wares that have no place in human health.
I discourage carbs but always tell patients to never eliminate them, many lose weight and energy, motivation and get bored. My favorite carb recommendations are buckwheat, quinoa, millet, brown rice and amaranth. Many folks will gravitate towards one and find it agreeable.
I (initially) discourage wheat, barley, rye but find good quality organic oats OK for many. I'm especially tough the first month, but tend to ease folks into a program rather than push them too hard. Most all my patients are eating just about ALL the foods they love 12 - 18 months after recovery. Most I have tracked who have recovered have remained well, even those who had a serious yeast infection (me included) twenty years ago, and they are back to wine, chocolates, breads, etc. It is all about balance in life.
Some folks do OK on wheat, and I certainly have no dietary protocols cast in stone, I have never been a believer in "one size fits all" and my recommendations are flexible, as I encourage experimentation to a degree.
I believe it is incorrect to enforce one hard candida plan right across the board, some will do great, many will do "OK" and quite a few will have poor to no results at all. Maybe you like Swedish House Mafia, I'll stick with Chopin. The trick is to offer the ability for folks to chose what they prefer, and as long as their signs and symptoms improve based on their preferences (by monitoring, i.e; periodically testing and measure) then both patient and practitioner are happy. All good business have KPIs in place (key performance indicators) and so does my clinic.
When you see many patients over a prolonged period of time with chronic candida, you certainly become amazed how some can actually improve - and even fully recover, whilst eating 3 - 4 pieces of fruit a day, consuming cow's milk and even one or two slices of bread daily. The truth really is stranger than fiction my friend.
I believe (but may well be entirely incorrect to assume) that folks in this forum make recommendations based on their own personal experiences, mine are a bit different and based on around 15K patients, so I've seen quite a lot of variance across the board and have learned from patients more than any books, doctors or studies have taught me.
My apologies for digressing, but yes, your dietary recommendations are similar to mine, and I can now understand the reasoning behind low FE in the initial stages. Naturally, one would need to take into considerations patients such as those having IBD, who may have low iron, etc; but there certainly is merit to this approach.